Go Back
–+ servings

Stanley Tucci Tuna Bean Salad

This Stanley Tucci tuna bean salad turns canned tuna, creamy white beans, lemon, basil, capers, and olive oil into a no-cook lunch that tastes way more polished than the effort involved. It takes 10 minutes, gets better in the fridge, and does not ask you to turn on the stove, which is always appreciated.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Salad
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 15- ounce can cannellini beans drained and rinsed
  • 2 5- ounce cans tuna drained
  • ¼ red onion or white onion thinly sliced
  • ½ cup cucumber diced
  • 1 ½ cups cherry tomatoes halved
  • ¾ cup fresh basil thinly sliced
  • 2 tablespoons capers drained
  • 1 lemon zested
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 to 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper plus more to taste

Instructions

  • Prep the Beans and Tuna: Drain and rinse the cannellini beans, then add them to a large mixing bowl. Drain the tuna well and add it to the bowl, breaking it into large flakes so it keeps some texture.
    1 15- ounce can cannellini beans, 2 5- ounce cans tuna
  • Chop the Vegetables: Thinly slice the onion, dice the cucumber, and halve the cherry tomatoes. Add everything to the bowl with the beans and tuna.
    ¼ red onion or white onion, ½ cup cucumber, 1 ½ cups cherry tomatoes
  • Add the Fresh Flavor: Slice the basil and add it to the bowl with the drained capers. Add the lemon zest, fresh lemon juice, and red wine vinegar.
    ¾ cup fresh basil, 2 tablespoons capers, 1 lemon, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar
  • Dress the Salad: Drizzle in the olive oil, then add the salt and black pepper. Gently toss everything together so the beans stay mostly whole and the tuna does not turn into paste.
    2 to 3 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly cracked black pepper
  • Chill the Salad: Cover the bowl and refrigerate the salad for at least 1 hour. This helps the beans, tuna, lemon, vinegar, basil, and olive oil settle into something that tastes like you tried harder than you did.
  • Serve and Enjoy: Give the salad one more gentle toss before serving. Taste and adjust with more lemon juice, olive oil, salt, or pepper if needed. Serve it on its own, with crackers, in a wrap, over greens, or with crusty bread.